VELVEETA teams up with salsa to make an easy, cheesy sauce for this family-pleasing baked chicken and rice.
What You Need
Original recipe yields 6 servings
1 cup milk
6 oz. VELVEETA®, cut up
1/2 cup red salsa
3 cups cooked rice
2 cups shredded cooked chicken breast
1 can (11 oz.) corn, drained
1/4 cup chopped green onions
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Let's Make It
Preheat oven to 350°F. Cook milk, VELVEETA and salsa in small saucepan on medium heat until VELVEETA is melted, stirring frequently. Set aside.
Mix rice, chicken, corn and onions in 8-inch square baking dish. Add VELVEETA mixture; stir gently.
Bake 30 min. or until heated through (160°F).
Substitute shredded cooked pork for the chicken.
How to Make Extra Chicken for Another Meal
To save time, cook some extra chicken breasts next time you are cooking chicken. Then, wrap tightly and freeze until ready to use. Thaw overnight in the refrigerator, then cut up and use in your favorite salads, pasta dishes, soups or casseroles.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.